How To Cook Beef Stew Served With Sourdough Bread On The Traeger Timberline 850 Wood Pellet Grill
Slow cook a winter warming stew on the BBQ for a no-fuss dinner
- 1kg braising steak
- 2 sticks celery; finely diced
- 1 large onion; roughly chopped
- 2 medium carrots; cut into 1” pieces
- 1 bouquet garni
- plain flour
- 3tbsp tomato puree
- 200ml red wine
- 600ml beef stock
- sourdough bread; to serve
- cast iron casserole dish
Place all the ingredients into the casserole dish.
Pre-heat the Traeger to 160 – 165C (320 – 329F) and place the stew in the centre. Leave the lid off the casserole dish in order for the stew to absorb some smoke. If the meat starts to brown too quickly or the liquid to evaporate replace the lid or cover with a sheet of tinfoil.
Cook for about 2 – 2.5 hours until the meat is tender.
How to: How To Cook Beef Stew Served With Sourdough Bread On The Traeger Timberline 850 Wood Pellet Grill
This guide will take you through the steps to producing a delicious beef stew. If you are new to barbecuing and want something a little different this is a guaranteed success.
Assembling the ingredients
Place all the ingredients, apart form the sourdough bread, into a large ovenproof casserole dish. If you have a Weber BBQ with the Gourmet Barbecue System (GBS) you can use the cast iron Dutch oven.
Pre-heat the grill to 160 - 165C and place the stew in the centre of the grill. We left the casserole dishes uncovered to allow the stew to absorb some of the smoke. Cook for around 2 - 2.5 hours until the meat is tender.
Serve with crusty artisan sourdough bread. If you want more vegetables just coat some in a little oil, place in a veg basket and put onto the grill about 30 - 40 minutes before the stew is due to come off.